Kitchen Sink Cookies
The perfect cookie recipe for cleaning out the pantry, these Kitchen Sink Cookies are full of fun mix-ins. Salty, savory, crunchy, and chewy, these cookies are a delightful treat.
Equipment
- Baking Sheets
- Parchment paper
- Mixing Bowls
- Electric or stand mixer
- 2-tablespoon scoop
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened (227g)
- ¾ cup packed light brown sugar (165g)
- ½ cup granulated sugar (100g)
- 2 teaspoons vanilla extract
- 2 large eggs
- 2¼ cups all-purpose flour (270g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips (270g)
- 1 cup crushed potato chips (45g)
- ½ cup chopped pretzels (25g)
- ½ cup toffee bits (120g)
- flakey sea salt
Instructions
- Preheat the oven to 350F. Line large baking sheets with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla together on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, stopping to scrape down the bowl between eggs. Beat each until well incorporated before adding the next.
- To the mixing bowl, add the flour, baking soda, and salt. Beat on low speed just until combined. Add the chocolate chip, potato chips, pretzels, and toffee bits and stir in by hand until evenly distributed. Using a 2 tablespoons scoop, scoop the cookie dough and place on the lined baking sheets 2 inches apart. Sprinkle the top of each dough ball with flakey salt.
- Bake one sheet at a time for 12 minutes or until the edges turn golden. Let cool for a few minutes on the pan, then transfer to a wire rack and cool completely. Store cookies in an airtight container for up to 1 week.
Notes
- Room temperature butter and eggs will mix more evenly. If your eggs are cold, place them into a bowl of warm water for a couple of minutes. Doing so will quickly bring them to room temperature if you have forgotten to take them out of your fridge beforehand.
- I highly recommend using a triggered cookie scoop. A cookie scoop ensures that all the kitchen sink cookies are the same size, so they bake evenly. If you bake cookies regularly, then it’s worth purchasing!
- Measure your flour correctly to avoid dry and dense cookies. Adding too much flour to the batter is the most common mistake people make. The easiest way to measure is by using a digital kitchen scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Avoid packing the flour into a measuring cup.
- Don’t skip lining your baking sheets with parchment paper. The parchment paper helps the cookies bake evenly and prevents them from spreading too much. It also prevents the bottom of the cookies from getting too dark.
- You can reserve some mix-ins to press into the top of the cookies after they come out of the oven or before baking for a prettier presentation.
- It’s alright if the cookies do not look done right out of the oven. They will firm up as they cool on the baking sheet. If you bake them to doneness, they’ll be hard after cooling.
- Use good-quality thick, crispy chips like Ruffles Original potato chips as they hold up well and have more of a crunch to them. Thinner chips break down more in the cookie.
- When crushing the potato chips, avoid crushing them into crumbs. You want there to be texture still.
Nutrition
Calories: 208kcal Carbohydrates: 24g Protein: 2g Fat: 12g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.3g Cholesterol: 31mg Sodium: 314mg Potassium: 107mg Fiber: 1g Sugar: 14g Vitamin A: 241IU Vitamin C: 1mg Calcium: 17mg Iron: 1mg